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mocha icebox cake

now for the main attraction! icebox cakes are one of my favorite types of cake. traditional icebox cakes are made of cookies or cake slices layered with whipped cream and refrigerated until they sort of meld together. it’s a fussy process as you can see by clicking on the thumbnails below:

i layered my homemade cocoa/espresso flavored faux famous wafers with a mocha whipped cream and refrigerated the cake for two days before slicing. it’s always a worry that gluten free baked goods won’t soften when soaked, so i held my breath as i sliced into the cake. i may have let a small squeal of delight as the pattern of the soften cookies in the whipped cream revealed itself. the finished cake has really a pleasing texture with a grown up taste profile. next time, i’ll add some liqueur to the whipped cream for an extra kick.

Hi Julie, a link to the recipe that I adapted is in the comments for the faux famous chocolate wafers, along with my notes on what i did to make it gluten free and more to my personal taste.

Here’s my comment from the faux famous wafer post: try this recipe from King Arthur Flour: http://www.kingarthurflour.com/recipes/chocolate-wafers-recipe. I used vanilla paste instead of extract, valrhona cocoa instead of dutch process cocoa and substituted Cup4Cup gluten free flour blend instead of the wheat ap flour called for in the recipe. I make these as slice and bake cookies rather than rolling the dough out flat and using a cookie cutter. Form the dough into a 2 1/2″ diameter cylinder, store in the fridge in a ziploc type bag and once chilled, slice thin slices and bake on parchment or a silpat. By the way the dough makes awesome animal cookies or ice cream sandwich wafers.